Description
Grilled Salmon with Mango Salsa & Coconut Rice is a vibrant, tropical dish that combines perfectly grilled salmon, refreshing mango salsa, and aromatic coconut rice. The rich, flaky salmon pairs beautifully with the sweet mango salsa and creamy coconut rice, creating a fresh and healthy meal that’s perfect for summer dinners or special occasions.
Ingredients
For the Grilled Salmon:
-
4 salmon fillets (skin on)
-
1 tablespoon olive oil
-
Salt and pepper to taste
-
1 teaspoon garlic powder
-
1 teaspoon smoked paprika
-
Juice of 1 lime
For the Mango Salsa:
-
1 ripe mango, peeled and diced
-
1/2 red onion, finely chopped
-
1 small red bell pepper, diced
-
1 jalapeño, seeded and finely chopped (optional)
-
Juice of 1 lime
-
1 tablespoon fresh cilantro, chopped
-
Salt and pepper to taste
For the Coconut Rice:
-
1 cup jasmine rice
-
1 can (13.5 oz) coconut milk
-
1/2 cup water
-
1 tablespoon sugar
-
1/2 teaspoon salt
Instructions
-
Prepare the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, sugar, and salt. Stir to combine and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed. Let sit, covered, for 5 minutes, then fluff with a fork.
-
Prepare the Mango Salsa: In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, and chopped cilantro. Season with salt and pepper, and toss to combine. Set aside.
-
Grill the Salmon: Preheat your grill or grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt, pepper, garlic powder, smoked paprika, and lime juice. Grill for 4-5 minutes per side or until the salmon is cooked through and flakes easily.
-
Assemble the Dish: Serve each grilled salmon fillet over a bed of coconut rice. Top with a spoonful of mango salsa and garnish with additional cilantro if desired.
Notes
-
You can substitute salmon with mahi-mahi, trout, or tilapia. Adjust cooking time based on the thickness of the fillets.
-
Mango salsa can be made in advance but is best served fresh.
-
Coconut rice adds a unique flavor, but you can substitute it with regular rice or quinoa.
-
For extra heat in the salsa, add more jalapeño or a pinch of cayenne pepper.
